RECIPE FROM "SANDY'S
Rocky Top Greens with Cornbread Dumplins
Contributed by Barbara Thomas
1 pound smoked sausage -- hot or mild -- cut into large dice
1 Tablespoon vegetable oil
4 to 6 cups water
1 teaspoon granulated sugar
Salt and pepper to taste
3 pounds fresh greens
1-1/2 pounds turnips
1 Tablespoon balsamic vinegar
Cook the sausage in oil in a large heavy saucepan until browned; drain off grease. Add water, sugar, salt and pepper to sausage. Bring to a boil.
Wash greens thoroughly in cold water and remove any large tough stems. Do not chop.
Peel turnips and dice into bite-size pieces. Add greens to the seasoned boiling water along with the vinegar. Cook, uncovered, about 10 minutes. Add diced turnips. Cover and simmer until tender, 1 to 2 hours.
Bring greens to a boil. It may be necessary to add a little more water. There should be liquid in the pan, but greens should not be swimming in it. Liquid should just barely cover the greens.
Quickly drop cornbread dumpling batter, a tablespoon at a time, into the pot. When all the batter has been used, cover and simmer for about 15 minutes, or until dumplings are tender. Serve by the bowlful with plenty of hot pepper vinegar for splashin'.
Directions for Cornbread Dumplins
In a large bowl, combine 1 cup all-purpose flour, 1 cup yellow
cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt and
1 tablespoon granulated sugar. Stir with a wire whisk to blend well.
Combine 1/4 cup milk and 2 egg; beat lightly to blend.
Add to dry ingredients and stir just until moistened.
Makes 6 to 8 servings